Naturalness cuisine merely interprets nature’s generosity. Cuisine in the state of nature... But it takes a great deal of delicacy to bring brute nature to the table. The meticulous care the chefs extend to those the producers made from the outset. A cuisine made of contrasts and harmonies...
Alain Ducasse designed his cuisine at the Plaza Athénée around the fish-vegetables-cereal trilogy. A trilogy of produce which has a specific meaning: a diet more in tune with nature and better for your health.
Focusing on the quality of produce, the cook participates in environmental preservation. The choice of produce that Alain Ducasse selects at the Plaza Athénée demonstrates his commitment as a chef and as a citizen.
Naturalness cuisine is respectful of our planet's resources. In the face of nature, cuisine is modest and adapts itself.
"To eat more healthily and naturally is today both an expectation and a necessity that must be translated into the field of haute cuisine. Exceptional produce expressing their simplicity, a technique which has the elegance to take a step back to their benefit. This is the cuisine I sincerely love . Cuisine of Naturalness, released, freed. This very personal interpretation is indeed, here, in my restaurant at the Plaza Athénée."
Alain Ducasse notices Romain Meder and calls him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef before being named chef at La Cour Jardin. He then earns the position as Chef at Spoon des Iles in Mauritius, after which he is entrusted with the launch of Idam in Doha (Qatar), in the restaurant located in the Museum of Islamic Art. In early 2014, he returns to Paris to rejoin Alain Ducasse au Plaza Athénée where together, they plan reopening of the restaurant, becoming the new Executive Chef, under 36 years old.